Here’s why I think you’re going to love this creamy Chicken Enchilada Casserole as much as I do:

• Easy assembly. Forget the tedious task of rolling individual enchiladas! This casserole features simple layering, making it a breeze to prepare.
• Flavor explosion. The combination of tender chicken, tangy green chile sauce, Mexican spices, and bright additions like fresh tomatoes, green onions, and cilantro packs a punch of deliciousness.
• Healthy. Made without cream, sour cream, or canned soups and only 1/2 cup of Cheddar cheese, this casserole is a lighter take on a classic dish.
• Customizable. Feel free to adjust the heat level by using mild or hot green chiles. You can also add chopped jalapenos, cayenne pepper, or hot sauce to amp up the spiciness even more.
• Family-friendly. This dish is a guaranteed hit with both kids and adults, making it the perfect option for a family dinner.

While this recipe is delicious as is, you can vary it to suit your tastes and/or what you have on hand. Here are a few suggestions:

• For more spice, add chopped jalapenos, cayenne pepper, hot sauce, or use hot green chiles.
• In place of the chicken, use shredded or chopped cooked pork or beef. You could also use cooked ground beef or ground turkey.
• Instead of Cheddar, substitute Monterey Jack cheese, Pepper Jack cheese, or Colby Jack cheese.
• For more protein, texture, and color, add 1 (15-ounce) can drained and rinsed black beans.

I like to serve this casserole with:

• Tossed salad of romaine lettuce with Caesar Dressing and halved cherry tomatoes
• Mexican Black Bean and Corn Salsa

Leftovers can be reheated either in the oven for the best texture, or in the microwave for speed:

• In the oven: Place covered casserole in a preheated 350 degreenf oven for 20 minutes to 25 minutes or until hot.
• In the microwave: Place a portion on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute intervals until hot.

My dad was raised in Tucson, Arizona, and my mom went to the University of Arizona, so growing up, I was immersed in the vibrant flavors of Mexican cuisine. Mom taught me how to use various Southwestern ingredients to create new, flavorful dishes, which inspired me to create this unique Baked Panko Crusted Chicken.
 
Instead of just dipping chicken pieces in beaten egg and then dredging in plain breadcrumbs, I add salsa to the eggs, and chili powder, cumin, garlic salt, and oregano to the breadcrumbs. The baked crispy chicken is then served on a bed of torn lettuce, accompanied by grape tomatoes, avocado slices, tomatillo-green chile salsa (also known as salsa verde), sour cream, and shredded Cheddar cheese. The result is a super easy recipe that will please the whole family!

Here’s all you need to make this amazing baked chicken with panko, all of which should be available at your local grocery store (details are included in the recipe card below):

• Boneless, skinless chicken breasts
• Panko bread crumbs
• Large eggs
• Tomatillo-Green Chile Salsa (recipe on page 124 in my cookbook Fresh Tastes) or purchased salsa verde (I like Trader Joe’s brand)
• Chili powder 
• Ground cumin 
• Garlic salt – can substitute garlic powder, and add more salt
• Dried oregano (Mexican, if you can find it – I order it online)
• Kosher or sea salt 
• Freshly ground black pepper 
• Butter
• Torn lettuce 
• Sour cream 
• Green onion 
• Grape, cherry, or other flavorful fresh tomatoes 
• Ripe avocados
• Sharp Cheddar cheese 
• Lime wedges

Here’s a step-by-step guide on how to prepare this easy panko crusted chicken. If you’re more of a video person, see video link in the recipe card at the bottom of this post:

1. Prep coating ingredients.
   In a shallow bowl, whisk together the eggs, 3 tablespoons of the salsa and salt. In another shallow bowl, stir together the breadcrumbs, chili powder, cumin, garlic salt and oregano. 
2. Prep chicken; coat.
   Butterfly larger breasts and cut into two pieces (making what’s called chicken cutlets); pound smaller breasts to roughly an even thickness. Dip each breast in the egg mixture, allowing the excess to drip off. Then, dredge in the panko mixture, coating all sides evenly. Press down on the breadcrumbs to ensure they adhere.
3. Refrigerate chicken.
   Place coated chicken pieces in a single layer on a baking sheet pan and refrigerate for at least 15 minutes (up to 8 hours )to allow the coating to set. 
4. Preheat oven to 350 degrees. 
5. Melt butter.
   Once oven is preheated, place the butter in a large shallow baking dish (not glass) large enough to hold the chicken breasts in one layer, and place in the oven. As soon as the butter melts (just takes a few minutes), remove the pan from the oven (watch closely as the butter burns easily). 
6. Bake chicken.
   Carefully place the chicken pieces in the hot pan, turning to coat both sides with the melted butter. Bake, uncovered, 25 to 30 minutes or until chicken is golden brown and an instant-read thermometer inserted into the thickest portions registers 165 degrees. 
7. Let rest.
   Let cooked panko chicken rest for 5 minutes before serving.

Here’s how to plate and serve this easy baked chicken:

1. Place 1 cup of shredded lettuce on each of 6 serving plates. 
2. Top with a chicken breast. 
3. Place a dollop of sour cream and salsa on top of the chicken. 
4. Sprinkle about 1 tablespoon of green onion over chicken. 
5. Arrange 12 tomato halves and slices from 1/2 avocado equally on each plate, placing them decoratively on the lettuce around the chicken breast. 
6. Season with salt and freshly ground pepper. 
7. Sprinkle Cheddar cheese over each serving. 
8. Place a lime wedge on each plate. 
9. Pass additional salsa and sour cream on the side. 

While this Baked Panko Chicken Breast recipe is delicious as is, it is also very flexible and can be modified to accomodate your dietery needs and tastes. Here are a few suggestions:

• Substitute chicken thighs or chicken tenders for the chicken breasts – but I don’t think they look as pretty on the plate when serving.
• Use yogurt instead of sour cream for fewer calories and a bit of tanginess. 
• Mix chopped cilantro with the lettuce, to layer in even more Mexican flavor.
• Spice it up by adding cayenne pepper to the panko crumbs and sliced jalapenos to the plate.

In sum, here’s why I love this hearty soup recipe and think you will too:

• Super easy to prepare – 10 minutes of prep and you only need to chop 3 ingredients!
• Readily available ingredients – from your local grocery store.
• Flexible – you can add or substitute ingredients based on what you have on hand or to suit your tastes.
• Deeply flavorful – simmering it for 1 1/2 hours ensures the Mexican spices fully infuse into the other ingredients. It also reduces the chicken broth, concentrating its flavor and allowing it to thicken.
• Meal in a bowl – with a thickened broth, this soup has a chunky, stew-like texture that makes it both satisfying and filling.

To make Green Chile Chicken Soup, you’ll need a handful of flavorful ingredients that are readily available in most grocery stores:

• Chicken. Either boneless, skinless chicken breasts or chicken thighs will work in this recipe.
• Canned diced green chiles. These chiles add that subtle heat and Mexican taste.
• New potatoes. They contribute a texture that complements the soup’s robustness, soaking up the spices while retaining their shape.
• Canned diced tomatoes. Providing a tangy acidity and a burst of freshness, they counterbalance the heat and round out the soup’s overall character.
• Garlic. Adds depth and richness, enhancing all the other flavors in the soup.
• Chili powder, ground cumin, dried oregano, coriander. Each of these spices is essential, with chili powder offering warmth, cumin adding a smoky hit, oregano an aromatic touch, and coriander a hint of citrus.
• Chicken broth or stock. This liquid foundation deepens the overall taste and brings all the ingredients together.
• Garnishes. Sour cream and shredded Cheddar cheese are my favorite toppings for this soup. You could also add chopped fresh cilantro, green onion, and/or avocado.

Here’s all you have to do to prepare and serve this amazing chicken soup recipe:

1. Combine all the ingredients in a large stock pot or Dutch oven. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
2. Just before serving, add a splash of vinegar to brighten the soup. Season to taste with salt and pepper.
3. Ladle into individual soup bowls, top with a dollop of sour cream, and sprinkle with cheese.

While Green Chile Chicken Soup is a delightful dish on its own, here are a few ideas for additions:

• Yellow onion
• Jalapeno peppers
• Green bell peppers
• Black beans
• Pinto beans
• Corn kernels
• Chopped fresh cilantro

And here are a few possible substitutions:

• Use shredded chicken (leftover cooked chicken works well) in place of the uncooked chicken.
• Swap out the canned chiles for around 1 cup chopped roasted poblano peppers (seeds removed).
• Replace the sour cream garnish with nonfat Greek yogurt.

To serve, ladle the hot soup into individual soup bowls and top with a dollop of sour cream and a sprinkle of shredded cheddar cheese. Alternatively, you can serve the garnishes on the side. As mentioned above, a few other garnish ideas include:

• Chopped fresh cilantro
• Chopped green onion
• Chopped ripe avocado

And, here are some recommended accompaniments to serve with this soup:

• Warm corn tortillas
• Lime wedges
• Parmesan Cornbread with Buttermilk
• Homemade Drop Biscuits
• Caesar Salad
• Lemon Mayonnaise Coleslaw
• Easy Spinach Salad
• Tossed green salad with Dijon Vinaigrette

The combination of artichokes, jalapeños, and cheese in a dip has been a beloved classic for years. Various versions have surfaced, each boasting its own unique twist and level of spiciness. In fact, you can find pre-made versions at popular retailers, notably Costco (La Terra Fina brand) and major grocery stores featuring the Stonehill Kitchens Artichoke, Jalapeño, and Parmesan Dip.

My affection for artichokes dates back to my childhood, and one evening, I decided to put my spin on an Artichoke, Jalapeño, and Cheese Dip. Craving a cheesier, tangier experience than the Costco or Stonehill versions, I set out to ensure the creaminess came from the cheese rather than relying on mayonnaise or sour cream. After a few tries, I struck gold with the perfect combination of ingredients, giving birth to this sensational dip that’s now become a family favorite.

Several key factors contribute to the appeal of this Artichoke and Jalapeño Dip over other versions and why it will soon become one of your favorite appetizers:

• Unique combination of ingredients. Many other recipes call for mayonnaise and/or sour cream to be added for creaminess; I use cream cheese and goat cheese instead. Not only does this create a richer, cheesier flavor, the goat cheese adds another level of tanginess.
• Fresh jalapeño pepper, not canned or pickled. Chopped fresh jalapeños provide a fresher, deeper, spicier flavor with a bit of crunch.
• Versatile. This flexible dip can be heated either on the cooktop or baked in the oven. Plus, it can be used not just as a dip but as a topping for fish or meats, in sandwiches, or on hamburgers, too.
• Quick and easy to prepare. No food processor or other fancy equipment needed for this creamy dip – simply chop, stir and heat.

To create this crowd-pleasing appetizer, you’ll need the following ingredients, and they all should be available in your local grocery store (quantities are provided in the recipe card below):

• Cream cheese (I recommend using full fat to maximize the flavor)
• Goat cheese
• Grated Parmesan cheese
• Canned artichoke hearts in water
• Fresh jalapeño peppers
• Green onions
• Fresh garlic
• Cayenne pepper
• Kosher salt
• Fresh ground pepper
• Tortilla chips, pita chips, or pretzel chips for serving

Here’s how easy it is to create this perfect dip in just 2 steps:

1. Combine all ingredients.
   In a medium mixing bowl, using a fork mash together the cream cheese, goat cheese, and Parmesan cheese. Stir in the artichoke hearts, jalapeños, onions, garlic and cayenne. Season to taste with salt and pepper.
2. Stovetop version – heat in saucepan.
   Spoon the artichoke mixture into a small saucepan and heat over medium heat, stirring occasionally, for around 5 to 7 minutes, or until creamy and bubbly hot.

Alternative oven version – bake dip.
Spoon the artichoke mixture into a greased shallow baking dish and bake in a preheated 350-degree oven for around 15 to 20 minutes, or until bubbly and heated through.

The Jalapeño Artichoke Dip is incredibly versatile and can be enjoyed in various ways:

• Definitely serve it warm with a side of crispy tortilla, pita, or pretzel chips. 
• You can also add celery sticks for scooping, as a healthier alternative. 
• Spoon it into phyllo cups, place on a cookie sheet, and heat in a 350-degree oven until bubbly hot.
• Omit the chopped jalapeño peppers, spoon the remaining ingredient mixture into jalapeño pepper halves, and bake in a 350-degree oven until bubbly.
• Spread it on top of fish fillets or boneless chicken breasts and bake in a 350-degree oven.
• Use it as a sandwich spread or on burgers.

While this spicy dip is delicious as is, you can customize it to make it your own:

• Add chopped cooked spinach, to create a spicy spinach artichoke dip.
• Amp up the garlic flavor by adding some garlic powder.
• Add cooked, crumbled bacon for a smoky flavor and added crunch.
• Stir in chopped fresh herbs, such as cilantro or parsley.

Here’s why my mom’s chicken taco salad recipe stands out as a healthier, flavor-packed option for a delicious lunch or dinner:

• The Avocado Dressing. The combination of ripe avocados, Greek yogurt, lime juice, garlic, and spices creates a creamy and flavorful dressing that adds a unique and delicious twist to the salad.
• Versatility. This recipe can be served in multiple ways, whether as a layered salad, cobb salad-style, or simply tossed and served. In addition, the salad ingredients can be customized to your tastes (see details below).
• Fresh ingredients. The salad features shredded lettuce, chopped cooked chicken, fresh tomatoes, ripe black olives, and green onions, ensuring a vibrant and satisfying mix of flavors and textures.
• Cheesy goodness. The generous amount of shredded cheese, whether sharp Cheddar or a blend of cheddar and Monterey jack, adds a melty and savory element that enhances the overall flavor profile of the salad.
• Varied texture. The addition of crushed tortilla chips provides a satisfying crunch, elevating the texture and making each bite even more enjoyable.
• Healthier option. The use of shredded chicken in place of the traditional seasoned ground beef used in taco salads reduces the fat, making it healthier. Plus, the Greek yogurt in the Avocado Dressing adds creaminess while keeping it lighter and healthier, too.
• Easy to make. This recipe is super easy to prepare with readily available ingredients, and can even be completely assembled the night before serving!

Here’s a quick rundown of what you’ll need for both the salad and the avocado dressing (details, including quantities, are in the recipe card below):

Shredded Chicken Taco Salad

• Shredded lettuce
• Shredded cooked chicken (can also use chopped)
• Fresh tomatoes
• Sliced ripe black olives
• Green
• Kosher salt
• Fresh ground pepper
• Shredded cheese, all sharp Cheddar or a mixture of cheddar and Monterey jack (called Cheddar Jack)
• Tortilla chips

Creamy Avocado Dressing

• Ripe avocado
• Plain Greek yogurt (I use nonfat)
• Freshly squeezed lime juice
• Garlic
• Kosher salt
• Ground cumin
• Dash Tabasco sauce

Here’s a few ideas on how to customize this recipe and make it your own:

Substitutes

• Use regular yogurt instead of Greek; once added, only pulse 2 or 3 times to blend.
• Use lemon juice in place of lime.

Additions

• Purchased salsa, either on top of the dressing or on the side.
• Chopped cilantro, added either to the dressing or directly into the salad between two layers.
• Cooked corn.
• Cooked black beans (if using canned, rinsed and drained)
• Chopped red or green bell pepper
• Chopped jalapeño or serrano pepper

Here’s all you have to do to make this delectable dish as a layered salad:

1. Layer first 5 ingredients.
   In a deep 3 or 4-quart glass bowl or trifle dish, layer the first 5 salad ingredients in this order, very lightly sprinkling each layer with salt and pepper: lettuce, chicken, tomato, olives, and onions.
2. Add avocado dressing and cheese.
   Spoon avocado dressing over top of onions. Using a spatula, smooth into an even layer. Sprinkle cheese over top of dressing.
3. Refrigerate.
   Cover and chill for at least 1 hour or overnight.
4. Add tortilla chips.
   Before serving, bring to room temperature and sprinkle crushed tortilla chips over the top. 

You’ll notice a unique twist in this recipe: the avocado dressing doesn’t have the typical pale green hue. Thanks to the addition of chili powder and cumin, it takes on an earthy yellow-orange tint.

And, regardless of how you choose to assemble the salad, let the avocado dressing sit for at least one hour before serving to allow the flavors time to blend.

Here are a few reasons why I know you’re going to love these quesadillas:

• Flavor. Meaty sausage, pungent onion, sweet peppers and Mexican seasoning perfectly compliment the pork flavor and result in a well-balanced dish bursting with flavor.
• Texture. The combination of cheesy and crispy textures creates a delightful eating experience.
• Ease of preparation. These quesadillas are a convenient and quick dinner option, perfect for busy days. Using leftover pork chops saves time – and reduces food waste!
• Versatility. You can customize the fillings to your and your family’s tastes, or to what you hace on hand.
• Reduces food waste. These quesadillas are a creative and flavorful way to repurpose leftover pork chops into a new and exciting dish!

Here’s what I put in these pork quesadillas. Note that this recipe is extremely flexible; you can use just about any leftover protein – pork, steak, chicken, shrimp, etc. I’ve even used chopped vegetables.

• Olive or vegetable oil
• Yellow or red onion
• Green, red or orange bell pepper
• Mexican seasoning
• Cooked pork loin chops (can also use leftover pork tenderloin or pork roast)
• Cooked breakfast turkey sausages
• Flour tortillas
• Sharp Cheddar cheese
• Tomato-Mango Salsa  (or purchased salsa), for garnish
• Additional optional garnishes: sour cream, nonfat yogurt, chopped avocado, chopped cilantro.

Here are some suggested variations you can try:

• Make them more Southwestern. Spice things up with some diced jalapeños, green chilies, black beans, corn kernels, diced tomatoes, black beans, and/or cilantro.
• Make them Mediterranean. Along with the leftover pork, use feta cheese, sun-dried tomatoes, olives, and fresh herbs such as basil. parsley, and/or oregano.

Feel free to get creative with your own favorite ingredients. Quesadillas are incredibly versatile, and you can customize them to suit your tastes. You can use just about any leftovers in this recipe – pork, steak, chicken, shrimp – even chopped vegetables!

The marinade in this shrimp fajitas recipe is what makes it truly special – it’s the “secret sauce,” so to speak! With just 7 pantry ingredients, this mixture of earthy, smoky, and sharp flavors creates a deeply flavored dish that is sure to surprise and delight you and your guests. The combination of these ingredients results in a bold and zesty marinade that perfectly complements the succulent shrimp and vegetables in this dish. You won’t believe how much flavor can be achieved with such basic ingredients.

Here’s all you’ll need:

• Fresh lime juice – can also use lemon juice, but I prefer the lime flavor it this dish
• Extra virgin olive oil
• Chicken broth – can use fish broth instead
• Chili powder
• Ground cumin
• Garlic powder – or granules
• Fresh ground black pepper

In addition to the above marinade ingredients, all you’ll need to complete this dish is:

• Peeled and deveined raw shrimp
• Green, yellow and/or orange bell peppers
• Yellow onion
• Toppings, including: grated cheese, guacamole, salsa, sour cream, cilantro – can also add shredded lettuce or cabbage, refried beans
• For serving: flour tortillas, cooked rice or mixed greens

And, if you want to make this dish spicy, add in some chopped serrano or jalapeno peppers!

When making this Shrimp Fajitas recipe, there are a few important tips to keep in mind, to ensure your fajitas come out perfectly:

• Don’t marinate shrimp for more than 1 hour. Shrimp are delicate and can become tough and rubbery if marinated for too long. And, the acid in this marinade will start cooking the shrimp after an hour! So, aim for no more than 30 minutes to an hour to ensure they stay tender and juicy.
• Properly clean the shrimp. Remove any shells (including tail shells), legs, and the vein that runs along the back. Even if you purchase previously shelled and deveined shrimp, double check as sometimes pieces of shell remain.
• Don’t overcook the shrimp. Shrimp cook quickly, and overcooking can cause them to become tough and dry. Once they turn opaque, they’re done – remove them from the heat immediately.
• Slice peppers and onions around 1/4 inch thick. This size will cook quickly and evenly, ensuring that they’re crisp-tender and flavorful without becoming mushy. Plus, thinner slices are easier to eat.

There are three different ways to serve this shrimp:

1. On a platter with warmed tortillas and toppings on the side.
2. Over cooked rice as fajita bowls, with toppings either added to the bowl or alongside.
3. Spooned on mixed greens, with toppings served alongside.

In addition, you can add refried beans and cooked rice as sides – a good option if feeding hungry teenagers!